Creamed Eggs

Name: Creamed Eggs
Ingredients: J glassful of chicken stock; 4 eggs; i glassful of cream; | teaspoonful of salt; Pepper to taste

From The blue ribbon cook book, 1904

This is the most nourishing preparation of eggs for an invalid.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

63Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2338 mg

Potassium333 mg

Calcium112 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.

J glassful of chicken stock. 4 eggs. i glassful of cream. | teaspoonful of salt. Pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.